Coriander Chutney (dhania Ka Chatni)

Recipe Ingredients

6 oz	170g	Coriander leaves - (cilantro)
1 oz	28g	Onion (small)
2		Lemons
2 tablespoons	30ml	Vinegar
1 tablespoon	15ml	Desiccated coconut
2		Green chilies
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Chili powder

Recipe Instructions

Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid.

Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder.

Source:
Indian Cooking, Khalid Aziz

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